Cooking: High Quality Cookware

This is a great video on how to select a wok.

Brandon explains why using a wok isn’t the same at home as it is in an Asian restaurant /street stall, because the flame of the burner is really high and big, not like what you get on your stove.

But you can still use woks - it’s best to use very thin aluminum woks. But if you have very high flames for special wok cookers (not your normal stove) then steel is better, but again, 99% change the thin aluminum wok is better for you.

Other important points

• long handle
• bottom part for cooking and side area to “park” food on the side
• lightweight (so it’s easy to lift)